1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking liner. Set aside.
2. In a large bowl, whisk the flour, sugar, baking powder, cinnamon, salt, and almonds together.
3. Whisk the eggs with the vanilla and almond extracts in a small bowl, then pour them into the flour mixture. Using an electric mixer, beat the flour and egg mixture together on medium speed until a dough forms. The dough will look extremely dry in the beginning but it will slowly come together as the eggs are mixed in. Divide the dough in half and scoop each half onto the prepared baking sheet about 4 inches apart. Sprinkle each mound of dough with some flour. Using a sheet of plastic wrap or wax paper, shape each half into an 11 inch long log about 3 inches wide and 1 inch thick.

First Baking:

1. Bake the logs for 30 minutes or until they are slightly risen and firm to the touch. Cool the logs on a cooling rack for at least 30 minutes until logs are completely cool to the touch.

Second Baking:

1. When the logs have completely cooled, preheat the oven to 350 degrees if necessary. Line two baking sheets with parchment paper or silicone baking liners. Working with a sharp serrated knife, cut the cooled logs on a slight diagonal into 1/2 inch thick slices. Place the sliced cookies cut side down on the prepared pans. Bake until biscotti are crisp and golden, 10-15 minutes, rotating sheets and flipping biscotti halfway through. Let biscotti cool completely before adding glaze.
2. Gently melt the chocolate in the microwave using short 30 second intervals at 50% power and stirring thoroughly with a rubber spatula in between intervals until chocolate is completely melted and smooth. Spread a thin layer of chocolate on one side of each biscotti. Allow chocolate to set in the refrigerator or at room temperature, about 30-45 minutes.